Bourbon Chili

Bourbon Chili

By Tim Love, Owner & Chef, Lonesome Dove Western

This is not your mama’s chili. Chef Love’s recipe is real chili con carne, and it delivers with a complex spicy punch from the variety of dried chilies used. The masa harina is a fantastic way to thicken the chili and enhance the flavor at the same time.

Servings: 4–6

Prep Time:15 minutesCook Time:4 hoursReady In:4 hours 15 minutes

Ingredients

1 cup Maker’s Mark® Bourbon

2 pieces dried Ancho chilies

1 piece dried Pasilla chile

2 pieces dried Guajillo chilies

2 pieces dried Chipotle chilies

1 tablespoon vegetable oil

2 pounds boneless beef short ribs

3 cups onion, chopped

2 cloves garlic, minced

1/2 teaspoon ground cumin

1 teaspoon Mexican oregano

1/2 teaspoon dried thyme

1/4 cup dark-brown sugar

1/4 cup apple cider vinegar

1/2 cup masa harina, if desired

Salt and black pepper

Additional Maker’s Mark® Bourbon, if desired

Instructions

Toast the chilies in a large, dry skillet over medium-low heat until lightly charred and fragrant, about 10 minutes.

Transfer to a bowl.

Bring 4 cups of water to a boil and pour over the chilies.

Weight the chilies down in the water and submerge with a paper towel.

Allow the chilies to soften for about 20 minutes in the hot water.

Drain the chilies once they are soft, reserving the soaking liquid.

If you prefer your chili to be spicy, remove only the stem of the chilies, leaving the seeds intact.

If you prefer a milder chili, take the time to open up the softened chili peppers and remove the seeds before adding the peppers to the blender.

Add the softened chili peppers to the blender with 1 cup of Maker’s Mark®.

Puree until smooth.

Heat a large skillet or Dutch oven over high heat.

Pat the short ribs dry with a paper towel and season them generously with salt and black pepper.

Add the tablespoon of oil to the hot pan.

Reduce the heat to medium high.

Sear the short ribs on all sides until well browned, about 3–4 minutes per side.

Remove the short ribs to a plate and pour off the browning liquid and fat into a small bowl.

Return the pan to the heat.

Add the chopped onion and minced garlic to the skillet and cook until softened, about 10 minutes, stirring often.